Fudgy Chocolate Sweet Potato Cookies (Grain Free, Vegan).

These fudgy chocolate sweet potato cookies have are grain free, egg free, and delicious! These are a tasty way to get some sweet potatoes into your diet.

If you have picky eaters in your family, you know that sometimes you have to get a little bit creative.

When they’re going through a phase of mostly toast and cereal and chicken, you have to put on your thinking cap and figure out how to sneak those veggies into them.

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These chocolate sweet potato cookies are a nice way to get some sweet potato into your child’s diet while serving them dessert. These grain free fudgy chocolate cookies are so delicious, no one will guess that they’re made with vegetables!

You can bake your sweet potatoes any way you choose – either the oven or the microwave will work well. Once they’re cool enough to handle, scoop out the flesh and mix it with all the other ingredients. One large sweet potato or two small sweet potatoes should be enough to get 3/4 cups of mashed sweet potatoes.

Unsure about the difference between yams and sweet potatoes? This article may help clear up any confusion.

What is the texture of these sweet potato cookies?

These are very soft and fudgy. They do cook through the middle, so they aren’t raw inside, but the texture is very fudgy. This is not a cookie that will be crisp.

The cookie batter is so delicious, even on its own! It tastes like very decadent brownie batter. My children love to lick the beaters when I make these cookies!

What can I try if I can’t eat sweet potatoes?

If you can’t do sweet potatoes, you could try black beans in this recipe. Just rinse and drain the cooked beans, then process until smooth in a food processor.

Do I have to use coconut sugar in this recipe?

You can use any type of sugar that works for your dietary needs. Regular sugar, brown sugar, date sugar, maple sugar…these should all work well.

These grain free chocolate sweet potato cookies are soft and delicious. They’re a great dessert to make if you’re out of gluten free flour, or if you’re avoiding all grains. You can top them with a few chocolate chips or a sprinkle of sea salt if you want – it’s up to you.

Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

Comments

Not sure if it’s because I spread them too thin but these were so mushy, spread out alot and fell apart, no way I could pick them up.. Almost like they weren’t cooked. I left them longer than 15 min. Do I simply drop them on the cookie sheet in a ball? I’ll eat the batter, it’s amazing, but want to try again!

Some sweet potatoes are wetter than others. If that’s the case, you could try to drain out some of the moisture using a cheesecloth, or you could use a little less sweet potato, or cook for a little longer. Make sure to let them cool fully as well.